Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side

Remove from heat to a plate

Repeat process with remaining batter, add more oil to skillet as needed

I’m getting ready to head out to Los Angeles for a book signing on Saturday, June 12th at Erewhon and some other fun little events that I’m doing for the Almond Board. Stay tuned for more information this coming Wednesday.

Comments

Hi Elana! I tried your silver dollar pancakes before in 2 months. I try to flatten out the pancake when it’s cooked you know. Sorry I was so bad at flipping the pancakes, so don’t judge me. I was using adriana recipe from living healthy with chocolate. She’s also made something that’s very paleo, plus gluten free too & healthy. I was using a 1/4 cup to make a little medium, but it’s a little messy that way, but she used a ladle to make 4-5 inches just an eye amount on the pan. She thinks it’s easier that way. Your recipe silver dollar pancakes, and Adriana recipe the almond flour pancakes are the same ingredients. I was so shocked about this. I hope you have a wonderful week. Anyway I just wanted to tell you the truth about what did I made your recipe the same ingredients. I just google search on how to store pancakes.

Hi Dylan, thanks for your comment! I’m so happy that so many people enjoy my recipes and use them on their websites too. In general, most people are very gracious and link back to the creator of the recipe, sometimes however, people forget to do so :-)

We just made these on our small gridller and they came out perfect. This is a great yummy recipe and it’s great to know that I don’t have to give up my favorite breakfast food just because I’m going gluten free!

Hi, I just tried your recipe using coconut flour instead of almond. Unfortunately, I did not like the pancakes as they came out kind of dry. Also, there is no way the recipe would yield 18 pancakes unless they are really really tiny…ah, well, hence the name silver dollar pancakes. I get that now :) Anyways, I am wondering if the pancakes would come out the same if using almond flour?

My husband and I absolutely LOVE these. This morning I actually mixed in a few Trader Joe’s semi sweet choc chips, topped with plain yogurt (not paleo) and banana slices. Omgeeeee! No syrup necessary. I usually add a bit more water as I like a thin pancake but they are delish either way. Thank you so much for this recipe.

Hi Emily, when you make these pancakes be sure to use one of the brands of almond flour that I recommend for best results. In terms of my use of almond flour, I love it, but of course understand it’s not for everyone. For more information on why almond flour is my favorite ingredient check out this post:

I find that by adding 1/4 cup to 1/3 cup of almond milk to this recipe, leaving out the water, and increasing the baking soda to 1/2 tsp. (leave the salt at 1/4 tsp.) these pancakes turn out much better and can be made larger. My husband says that my recipe makes the pancakes not as dry as Elana’s recipe with a better flavor, and they are a bit more fluffy. I have made the pancakes both ways (although I always use 3 Tbsp. of water, if just using water), and my husband and I really like my change to the recipe of adding almond milk. These pancakes do brown quickly, so keep the stove at medium heat when making them. You may drizzle the finished pancake with agave nectar or honey, and top with fruit and nuts.

These pancakes are AMAZING! I have been looking for a grain-free, dairy-free pancake recipe that I and my family will enjoy and these were it. Thank you, Elana! I can’t wait to try more of your recipes.

Just curious… will it make a difference if I use regular salt? I’m attempting to change to a more paleo friendly diet… but because it can get pretty expensive I’m trying to buy things slowly. Could Iget away with using up the regular salt I have in cabinet? Thanks in advance! ?

I recently found a website denouncing almond flour as unhealthy. They mentioned your pancakes, so I thought you would want to know about it. I’m not convinced by their arguments and I would like to see your rebuttal, which is appropriate since they have a link to your almond flour pancakes. The website is http://empoweredsustenance.com/avoid-almond-flour/
I am a fan of your website and your recipes. Thank you.

These were EXCELLENT! I recently purchased xanthan gum and wanted to try it ASAP, so I added 1/2 tsp to these pancakes. SO GOOD! I think I will add a dash of pumpkin spice next time! The honey was a little difficult to mix in, so I think next time I’ll just use stevia to sweeten the ‘cakes.

Elana, thank you so much for your recipes! I have been trying them one by one over the past year and am recommending your blog to my clients.
I think my daughter caught this bug now. I came home from work today and she greeted me with a plateful of your silver dollar pancakes (with blueberries and chocolate chips:)
I love your site and am addicted to making your recipes!

I’d been scouring the internet for a gluten and dairy free pancake recipe that was feasible, and I decided to give this a try. I didn’t have almond flour, so I used GF oatmeal flour instead. These were delicious! So easy and simple, I’ll be making these a lot more in the future. Thanks for the great recipe!

I tried the gluten free paleo bread from your new cookbook and that turned out GREAT. These pancakes, however, were a struggle. The batter was really thick and there was no way I could get 18 pancakes out of this batter, maybe 8. They burned before there were any bubbles. I’m at 7,200 ft in CO. Do you have any suggestions?

Im not sure what i did wrong. i used honey instead of agava but everything else was exact. My batter came out way too thick. even after adding more water and egg it was still a little too think so im going to add more water and see what happens

I love your silverdollar pancake recipe. I substituted the agavae and honey with stevia due to sugar sensitivies. Yum! They taste like cookies! A great gluten free and low glycemic treat…which will be a regular in my recipe box!

These were amazing! This was my first attempt at paleo pancakes so I wasn’t expecting much… But my 2 year old son and my boyfriend loved them! My son ate sooo much! I’m so happy to be able to give him a healthy breakfast that he loves! My boyfriend even said these pancakes were better than regular ones! Thank you for sharing this recipe! I can’t wait to try more!

My family and I have recently adopted a Paleo friendly lifestyle and your website keeps me motivated to try new things. We are a family of 6 (2 adults and 4 kids ages 7, 6, 2 and 7 months). We made a deal that this was going to be the year to do better with our eating. My kids LOVED your pancakes!!!! They were a huge hit so every Saturday and Sunday we have them. You have a real gift for making things so simple and easy to follow and being a mom of 4 I can really appreciate that. Thanks for sharing with us!

I am new to Paleo eating. I made these for my wheat sensitive son who is 6 years old.
He LOVED them! I made my own almond flour using blanched almonds and did small batches using the coffee grinder.
The batter was loose, not thick like some other people have commented. The pancakes flipped nicely.
To make them extra fun for my son I added a few chocolate pieces to the batter.
Next time I make these, I’m going to put blueberries in the batter. Mmmm…
Extra pancakes were put into zip lock baggies and put in the freezer. We’ll take out as needed.
Thanks for a great recipe!

These are excellent! have made them several times and they come out perfect. I am guilty of eating an entire batch to myself but I must say they held me over for the rest of the day. One time they burnt and it was because the heat was too high and each pancake was about 2 1/2 T instead of 1 T. I was too hungry to wait I guess but I’ll never do that again.
Also tried subbing water with full fat coconut milk and added extra vanilla, as other suggested, and it was good. (I don’t usually steer away from Elana’s recipe, love HER recipes, but I figured these were minor enough changes)

Thank you so much for providing this awesome recipe. My son even enjoyed them and I’ve been trying forever to get him to eat healthy. I doubled the batch because my hubby is a pancake-monster, and promptly kept refilling his plate with pancakes, berries and syrup. I think the secret is to start the heat on high, turn it to 6 and flip them as soon as you see bubbles. It all depends on the frying pan you are using too. I did burn a few of them to start, but once I got the hang of it they turned out beautifully. Thanks again!

Hi Elana… I just came across a website that is copying some of your recipes in full. They are doing it to a lot of bloggers, Elise Bauer of Simply Recipes is the one who brought it to my attention. Here’s the link to this one, in case you want to do a DMCA takedown notice or any such thing.

Elana, you’ve done it again! I’ve tried several pancake recipes with no luck, so, this morning I took out my “spatula of courage” and armed myself with your recipe. Success!! My 7 year old said, “Mom, these taste like candy”! Thank you.

These pancakes are amazing! We (two adults, three kids) had them for breakfast – two each. All of us not only loved the taste, but were satisfied until lunch. Every recipe we have tried has been delicious

Elana
I made simple bread today from almond flour. Came out very good will continue to use almond flour for now on. I’m not suppose to have wheat. This has been a long time coming. thanks for all the recipes online.Can’t wait to make pancakes and hot cereal. Will be buying your book for my Christmas present.

When I made these this morning it did not turn out into a batter. It was more of a dough. I don’t know what I did wrong. I did use coconut flour instead of almond flour but I can’t see that making a difference.

I tried this recipe this morning and it didn’t work at all. It turned out more like a dough than a batter. I did cook one that thick, thinking it was supposed to be like that, because I made it exactly like the recipe specified, but it definitely wasn’t right. So I thinned it out a little with some almond milk, then they seemed to be the right consistency, but they still never got little bubbles on top like pancakes usually do. When I flipped them (because they were definitely done on the bottom side) the batter on top spilled off as I flipped them. I am a baker and a cook, so I am experienced with pancakes and gluten-free baking, so I am perplexed. I even used the same blanched almond flour that you recommended, from Honeyville. I do love your chocolate chip cookie recipe and one of your muffin recipes is awesome too, so I was very surprised that these didn’t turn out. They did end up being “ok”, but I think I will try something that uses multiple gf flours for a better texture. I think it’s strange that a recipe this simple could work for some and not for others. Seems strange.

Thank you for amazing recipe! I made it today for our breakfast, it was so delicious, we could not believe it is grain free. We follow wheat belly diet of Dr. William Davis, so your website and your books our new discovery of huge variety of foods we could make and indulge. Thank you very much! Now we can have pancakes :)))

I made these today and they were wonderful. I modified it a little in that I added 1 tbsp grape seed oil and 1/4 cup of water to the batter. The batter was too thick for my liking and the water worked for me. Definitely make them silver dollar size for best results. The almond flour makes them very fulfilling and you can’t eat as much as you would think.

Yummy! I substituted about 1/4 c of flaxseed flour because I ran out of almond flour and cooked them with butter as opposed to grapeseed oil. I had them with blueberries, a drizzle of honey and a glass of almond milk. Quite enjoyable. My midwife asked me to change my diet (minimize gluten & sugar, using paleo as a loose framework) during pregnancy for proactive health reasons so I have been loving this website for providing nutritious alternatives to satisfy my sweet tooth. Thanks Elana :)

Our family loves these pancakes! Moist, sweet, and delicious. I added 1/2 tsp of ground cinnamon, cut the honey in half (to keep the sugar down, as we are paleo) and cooked them in expeller-pressed virgin coconut oil (the virgin variety adds a slight coconut flavor). Top them with a drizzle of pure maple syrup and enjoy!

I should add for folks new to Paleo/gluten-free eating, that elanaspantry.com has by FAR the best pastry recipes out there. Nothing I’ve tried has disappointed.

Made these this morning, came out deliciousssss!!!! I’ve missed pancakes so much so these were a welcome addition to the new eating clean regiment. They required a very watchful eye but well worth it. I didnt have a problem with the crumbling but Almond flour burns quick and there’s 2 tips i’d share. 2 things i did different 1) i added more liquid. i used 2 tbs of water and a splash of almond milk. My batter was so thick before i did that it was all stuck in my whisk. 2) i new i had to flip it the second i could move the pancake across the pan with the spatula without any sticking.

I am making these right now for my son and his friend for dinner. I just gave them a bite to do a taste test and they both LOVED them! I did this because I need to make another batch to make sure they have enough for a good meal. I LOVE them too!

I just completed a grain free pancake fiesta in my kitchen. This recipe was the third (and LAST) one I made. A-MA-ZING! I followed the recipe exactly, including using only a heaping Tbs of batter for each pancake. They do brown very quickly, but after adjusting the heat to med-low and standing guard over them I figured out how much time they needed to cook and not burn. I love them and my four year old gobbled them up without noticing they weren’t the usual whole wheat pancakes he has eaten his entire life. I was on pins and needles until he finished his 3rd bite and then kept on going. Now I know we can do grain free breakfasts in our home – we have overcome the pancake challenge thanks to Elana! Thank you!

Just me checking back. I got the Honeyville blanched almond flour and it makes all the difference. The Bob’s Red Mill made a good pancake replacement. The Honeyville makes delicious pancakes. Thanks again!

Thank you so much for your website and its recipes! I’m also very glad you mentioned the difference in almond flours/meals and blanched vs. non-blanched. I made these pancakes with Bob’s Red Mill and although they were good, I bet the Honeyville makes them even better. You really should get some free stuff from Honeyville because you just made another customer for them.

Since I just found your website, I’m super excited to try out many new recipes! :D

hi from me here!!!i read some comments but there were too many to even read..so i have 2 small tiny questions….for anyone.i also try to avoid starchy food so i want to try almond flour receipes.so this receipes when you mean scoop a tablespoon to the pan…could i make it bigger?like crepe size??and also i bought this stone mill and i will grind my own flours so will it be a good almond flour to use??from stone grinding?and if i need to roast nuts first before stone grinding.before i buy it i trie with salesman the flour from unblanched almonds but the oils made it….nothing,,,didnt work…so..if i roast them?or unblanched almondsalso need roasting?thanks and sorry

I have a few quick changes to make to the recipe. It should be 2 eggs, 1/2 tsp of baking powder and 3.4 teaspoon of baking soda. I tried it again this morning and found that too much of the bp and bs made a slightly bitter taste. I hope you like it :)

Hi Elana! I’m really really excited to share this recipe with you. I love love love pancakes, but due to certain circumstances I’ve been trying to avoid gluten and starches. Every pancake recipe I’ve come across either uses wheat or a significant amount of starch. So I decided to try my own, and I think I’ve finally got it! I don’t have time to start a food blog (I hope I can in the future-your blog is inspiring!) But I really want to share this recipe with people out there who might run into the same problem as I did. I’d really appreciate it if you could try this and share it if you like it! Thanks!
1 cups gluten free oat flour
1/2 cup coconut flour
2 tsp baking powder
1 tsp baking soda
1 tsp apple cider vinegar
1 tablespoon xylitol (or any other natural/healthy sugar sub. You can also just use white sugar if you need to)
1 1/4 cup milk (I sub water. Also, coconut oil absorbs moisture like crazy so I just add water until I get the traditional watery pancake batter texture)
1 egg (I’ve never tried this with a commercial egg replacement, but I think it will work. Chia seeds ,however, do not.
3 tblsp. extra virgin olive oil
Cook and eat!
Thanks again! Also, I’ve found that the oatmeal+coconut mix works well substituted into any pancake recipe!

These pancakes are wonderful. I tried making almond flour pancakes without a recipe, and was never successful. I live in Taiwan, and agave syrup is not available, but Oligo syrup is sold everywhere. It works beautifully. Thanks for your recipes. They are great. Today, I’m making Pumpkin Bars. I have no doubt that they will be excellent.

Just made these (again) subbing 1T ground flax seed & 3T water for 1 egg (only had 2 & didn’t want to run to the store). I let the flax seed mix sit for about 20 min & then added to the liquids. Really good! Also subbed 2T applesauce for the agave. Batter was a bit thick so added some almond milk. Yum!!

Hi Elana. I just wanted to say these pancakes are awesome. I made them for breakfast this morning and my son loved them. They are filling and delicious. Thanks for sharing and for your amazing website.

We eat these once or twice a week for breakfast in our house! I rarely have any trouble with the batter – I use Trader Joes almond meal and honey, and cook in coconut oil or ghee. I’ve also found the recipe rather flexible – one of our favorite variations is to add a roasted, pureed beet to the batter and have Pink Pancakes (pictures here if you want to see just how bright they are: http://leavehappier.wordpress.com/2012/03/25/pink-pancakes/).

Thanks again, Elana! Your recipes are making my learning to cook with almond and coconut flour much more enjoyable!

Hi Elana, I made your Silver dollar pancakes today and there “AWESOME” thank you so much. My 4 year old loved these and asked for seconds :) I did add an extra egg but I used a different brand of almond flour and like I said they are “AWESOME” thanks again. :)

We tried these for breakfast this morning and they were outstanding. I used half the honey called for and coconut milk for the water (just because it was sitting on the counter), needed extra to thin the batter out after it sat for idle for awhile, and they were just perfect. The vanilla flavor stands out and makes you feel like you’re getting a special treat. Can’t thank you enough for sharing this! =o)

I’m ready to make these in the morning! It’s great when a recipe comes up and the ingredients are all in my pantry staples! My blog is about feeding a gluten free, dairy free teen and making all his old favorites in a new way – Pancakes are a the top of his list, but none have really hit the mark, so can’t wait to try these!

Thanks so much Elana for this recipe! Since I’ve gone Paleo/primal I’ve been searching for a gluten free pancake recipe that would satisfy my bisquick pancake cravings and this recipe definitely did it for me. I only used 1 tbsp honey to cut a little bit of the sweetness. I also added 2-3 tbsps light coconut milk to get a smoother texture. Amazing! Thanks again.

I made these this morning for my NON gluten-free children, ages 5, 3, and 2, and they all LOVED them. I made the recipe exactly as written, using honey instead of agave, and I might have accidentally used a smidge more water than called for (kids were helping mix).

I’ve been trying out a bunch of different, healthier breakfast recipes on my kids lately, to the point that when I told them I was making pancakes my oldest asked in skepticism, “Are these REGULAR pancakes?” In spite of their doubt, the pancakes went over really well.

Definitely keep to the small size called for, and go for heat a little lower than you usually cook pancakes on. These came out perfectly!

Can you please share any tips to prevent burning! i made these this morning and the
taste is very good – just need to figure out how to prevent the burning…is it the almond flour that burns them more easily? I will try another batch – any tips?

I’m a calorie counter – This entire recipe yelds: Calories-1293, Fat-99 grams, protein-54 grams. Divide these totals by the number of pancakes you make, and presto, you’ve got caloric values per serving!

This does not include the value of the oil you’ll use for the pan. I’m using olive oil spray to keep the fat calories down. I sprayed the pan 1 time for each batch that hit the non-stick ikea pan.

TEXTURE – I agreed with some comments that it was challenging to get these to cook through without burning. I added quite a bit of water to the final batter. Thinned it significantly and make tasty, sweet, and easy to cook small, medium, and large pancakes. I love the brown crunch on the outside and sturdy almond colored fluff on the inside. The large thin ones were bendy enough to make a peanut butter roll up sandwich. I kept the batter in the fridge 3 days, worked great.

CARBS – I’m not counting carbs right now, but that’s easy to estimate in case you’re counting carbs. Look at the total protein. The ratio of carbs to protein is equal in almond flour – so the total carbs in this recipe is close to the total grams of protein, 54. Now add the 32 carbs in the total recipe from 2 TB agave, and there’s 86 total carbs in the recipe. Divide by number of pancakes you make. I hope to save you from ever having to add it up.

Hey Elana,
I can’t wait to try the Honeyville’s Blanched Almond Flour to make these pancakes. I called Honeyville today to see which stores on the east coast carry it but the lady who I spoke to didn’t have a list on hand. I also asked her if she knew of you and she said no. I told her that she needs to send you some FREE Honeyville’s Blanched Almond Flour b/c you have been a big promoter of their Almond Flour.. :)
She said she was going to reach out to you and thank you for the referrals.

I thought they were great! I make them all the time. Maybe you just burnt them. I don’t know why else they would taste burnt. Another solution would be to use less vanilla in yours and less oil in the pan to cook them. I don’t use oil to cook them as I use non-stick pans. I don’t know what happened with yours but everyone I have made them for just loves them!

I just went gluten free and found your blog:) I purchased blanched almond flour from Honeyville (like you recommended) and made these pancakes this morning! They are amazing and no crazy ingredient list. Yay! My daughter, who is a little dismayed by the new diet change, said, “you can’t even tell they are gluten free!” Thank you infinitely for the delicious recipe!!! I will make it again and again:)

They store great for about 3 -4 days in the refrigerator, and I’m sure would freeze just as well. When I reheated mine after several days in the fridge, I just microwaved it for about 30 seconds with a moist paper towel over it – there are healthier ways to reheat, but it tasted just as good as when they were first made.

I used to feel so heavy with sugar and lack of protein after a breakfast involving pancakes (even if I had bacon and such along with it), but not with these. They are so full of protein, a little maple syrup doesn’t give the sugar rush because there is so much more balance in the diet. Hope you can make them – they are a new favorite for me!

Have you ever considered soaking your almond flour, to reduce the phytic acid and make the recipes more digestible? I love many of your recipes that use almond flour, but would love it even more if you posted some recipes that involved soaked almond flour!

These were pretty good! I burned many of them for some reason (think I messed up my cast iron and need to reseason) but they were still tasty. I only got 8 3 inch pancakes though. I made my own BA flour so if I were to use the “real” stuff maybe it would come out thinner? The best thing is that these are pretty filling too, so at least my 10 pancakes will last a couple servings (2-3 is plenty along with some blackberries and chicken sage sausage- yum!) Thanks for sharing!

My son is sensitive to gluten, dairy, and soy and we have tried a number of pancake recipes over the past 4 years. I made these silver dollar pancakes for the first time this morning and he raved about them the entire time he was eating them. He said they were absolutely his favorite pancakes ever. I feel good about serving them because they are more nutritious and have a decent fiber content when compared to most gluten free pancake recipes out there.

Personally, I found the flavor to be a little strong but when I added blueberries it helped tone down the intense flavor of the almond flour and I was able to enjoy them. My son loved them both ways – with and without blueberries.

These are to die for! My fiancé & I went on a 3 weeks holiday and we had these every day for breakfast as we couldn’t get enough. We added blueberries and sometimes strawberries to the batter, rest as per recipe, and everyday they turned out soo lovely. We always had a beautiful start of the day this way! Highly recommended :-)

Elana, amazing! Thank you! These pancakes are divine! My husband (who loves all things gluten) said they were too dense…not fluffy enough. So I added about a 1/4 tsp (maybe a little more) of baking powder. That did the trick!!! Much more fluffy!! My girls no longer ask for Daddy’s bisquick pancakes, but now it’s, ” I want Mama’s pancakes!” I love it!!!

I just made these and I love them! Oh my goodness! They are hearty, delicious and easy to make. They have a wonderful nuttiness to them (makes sense since they are made with almond flour!) that adds to how delicious they are.

I read through the comments first and that really helped. I started off with a little extra vanilla and watched them carefully, being sure to make them small, as directed.

They turned out perfectly. I will definitely be making these on a regular basis.

One thing I noticed was that the grapeseed oil seemed to thin out quite a bit when heated, so when you start out, you may want to use just a tiny amount (much less than you think you need) and add more if you need it.

5 Star Recipe, in my humble opinion.

Thank you so much Elana, for these great recipes and all your hard work. I appreciate it more than words can express.

I looked through a variety of your pancake recipes, and landed on this one to be my favorite (although the variations of the others are minimal). They were really delicious, and I made a few modifications.
-instead of agave I used Brown Rice Syrup (I’m limited, temporarily, from most sweeteners) which has the consistency of honey and is a little less sweet (I’m becoming quite fond of it)
-I fried them in coconut oil.

The coconut oil is SO tasty! They were definitely too thick (after I fried them I had to cook them in the microwave for 15 seconds), even with the 2 TB of water, so I would definitely up the water content (or maybe a variety of milk?) to at least 1/4 cup. I cooked them on slightly higher than medium. Really tasty! Between these and Wrightfood’s buckwheat pancakes (http://mattikaarts.com/blog/baking-recipes/gluten-free-buckwheat-pancakes/) I’m all set for my breakfast splurges!

Since my mom can’t have gluten, I have been eating gluten-free with her to help her to stay strong and not get tempted to eat grains or sugar. I have been wanting to make pancakes lately and I didn’t want my mom to be left out so these look like a great alternative to pancakes with grains. I think that they would be fun to make also.

These are nice and easy pancakes. I didn’t have any problems turning mine. The one necessary change I made was to use 1/2 c of almond meal (TJ brand, non-blanched) since I ran out of blanched almond flour. No problems with the substitution.
I think the only issue I had with these was that they were a bit dry. I’ve made the pancake recipe from the cookbook and I really like them, mostly because of a mistake I made early on that I’ve kept repeating: I add the grapeseed (vegetable in my case) oil to the batter. I think the oil maintains more moisture in the pancakes. At least 1 T. does the trick for me.
That said, these are great and hats off to Elana for not being afraid to kick up the vanilla, which really flavors these pancakes well.

These didn’t really work for me either. I made them as written and they were waaaay too dry (super thick batter). I added a fair amount of liquid after the first pan full of dry lumps were done and they were much better. Still though w/about 1/4 cup of liquid the batter was too thick to let bubbles through. However, the flavor was good with a nice balance of sweet and vanilla.

Try adding mini chocolate chips right after the pancakes have spread; press them down slightly into the pancake and the batter should rise to nearly cover the chips so when you flip, the chips will stay in place. You can add a lot or just a few to accommodate different tastes. Just make sure you’ve enough oil on your griddle or the chips may scorch.

I made these this morning, as had made another version of Elana’s
pancakes previously posted, and they didn’t come out that great.
These, too, came out very dry (I ended up throwing out the
second half of batter) and I found, like some others
posted, that they burned on outside if let them cook fully on inside.
Now, I have to say that almost all other recipes I have tried from Elana, both the website and her cookbook, have been excellent (and easy, which
I love), but so far have not had the pancakes come out good in any of
recipes posted on website. I think I will just skip pancakes for now
until she comes up with a new one that comes out lighter and cooks well.
I love the zucchini bread, blueberry muffins, lemon-poppyseed muffins,
and hazelnut spread, to name a few I’ve had great success with and make
over and over again.

I just tried these and I didn’t like them at all. At least a third of the pancakes burned no matter what I did, if I kept the flame low enough to keep the pancakes from burning then the insides remained raw and gooey, and I was not crazy about the flavor on the few that did cook evenly. My son turned his nose up at them as well and he normally clamors for anything I make from here. Needless to say I won’t be making them again.

The first time I made these, I made them too big and they burned pretty bad, towards the end of the batch I started making them smaller, at most 2tbls for each pancake. The 2nd batch I made them all small, about 3 1/2 inches wide at most and they cooked beautifully. I keep replacing the oil and make sure that you don’t leave your pancakes unattended for very long-they go from brown to burnt fast.

About the pancakes. I made them this morning and they are my first attempt at making grain free pancakes. I used coconut oil to cook them in. I used my blendtec to blend, added a tablespoon ground flaxseed and a banana to the recipe, also some cinnamon. I used honey,(no agave available). I used an iron grill. The kind that sits on top of my gas stove top. I made sure it was evenly heated and hot when I dropped the pancakes on and then adjusted the heat down.

The pancakes turned out great! I topped with some walnut pieces and thin sliced bananas and they were plenty sweet!

I realise this is a very old comment, but I have the same issue every time I make these; the pancakes burn no matter the temperature I cook them over. So now I cook them (even if they burn a little – you can’t taste it) until they are at least “set”, then place each one as it’s cooked on a parchment-paper lined baking sheet in the oven that’s been preheated to 250F. This is how I’ve always done pancakes, GF rice-based and non-GF. I can never get pancakes to cook thoroughly enough for my tastes, so frying them until they are able to be moved, then “baking” them while the rest of the batch cooks ensures they turn out beautifully every time. As an added bonus, they are all evenly warm so no I can serve everyone at once, and no one has to wait while others eat.

My toddler loves these, and they are the perfect traveling snack (if there are any left after breakfast!) I’m about to try making these with some Ener-G egg replacer since we’ve run out of eggs – wish me luck! I think a big part of the success of this recipe comes from the high egg to almond flour ratio, so for those who say they don’t like the taste, perhaps it’s the eggs you’re using? Freshness & the chicken’s feed play a HUGE role in the taste of your eggs.

Yeah….Ener-G didn’t work. Maybe it would if I used the same kind of almond flour Elana recommends, but I just use what I can get locally. Again, this may be the cause of many commenters’ problems. The almond flour I use causes the batter to come out very thick every time, so I can only get 10 pancakes out of this, but then I’m also using a very healthy tablespoon when I measure them.

Back to the Ener-G: I had to add a lot of almond milk to improve the moisture content, and then they didn’t set very well. I cooked them on the stove as long as I thought they needed, then in the oven. Even after a longer spell at 250F they needed to set up more, so I upped the heat to 350F for a good 20 minutes (too long). However, they satisfied the craving and kept me moving at work without wanting to eat my own arm off. :)

I make these all the time however I leave out the agave since I am doing low carb for diabetes. I use coconut oil to fry them. I always double the recipe because they are great leftover and heated in the microwave.

I also make a mixed berry compote with rhubarb in season and some erythritol and a little stevia to sweeten it. I put this over the pancakes with whip cream for a lower carb version.

I’ve only made my own almond flour. Sometimes I blanche the almonds (either soak overnight or pour boiling water over the nuts and let stand until cool enough to handle and the skins slip off easily) then dry and grind in a food processor. But the unblanched meal/flour works in some recipes, too – as was mentioned it’s like whole grain flour vs. white.

I have a question – what is in almond skins that make them so bitter when soaked and are the skins bad for us to eat? I once tasted the soaking water wondering if it would be a pleasant almond flavor and was surprised at how really bitter it was! Whole almond don’t taste bitter, so am curious why the soaking changes them?

You can make your own almond flour in your food processor, but it will probably end up being much more coarse than the almond flour Elana recommends, and the recipes won’t come out the same. If you sift it, then return the coarse chunks back and process again you will end up with something more like Elana’s.

Almond flour has traditionally been made, for centuries, by grinding and pounding. If that can be used, so can the food processor!

These look fabulous. I’ve been loving and relying upon your site for a while now. Your breads, almond mayo, sesame crackers, drinks, muffins, breakfast bars, etc., are all a very important part of our diet now, since turning GF almost a year ago. I have you to thank!

Oh my goodness. If Elana prefers almond flour, or coconut flour over a mix of much starchier flours then kudos to her! I love that she uses almond flour mostly and that is what draws me here. I am trying to stay away from the starchier combinations. I could never figure out all of these recipes on my own. There are tons of different recipes here. She tries the recipes out and perfects them so we don’t have to. Maybe it is time for you to branch out and read elsewhere if you don’t enjoy it here.

For months now, maybe even a couple of years, I have watched the same recipe appear. Always almond flour and Agave syrup, etc. Never, never, never is there anything new. Always gluten free based on Almond flour and Agave nectar. You’re like a good record stuck in repeating the same groove over and over. Its time for you to branch out, if you can. I have been finding gluten free bakeries all over the US and all have more imagination that you have ever shown.

Almond flour is far more nutritious than typical gluten free flours that bakeries might use. And if you have issue with agave then leave it out or substitute something else like banana or applesauce. I much prefer baking with almond flour because I know it is good for me whereas baking with typical gluten free mixes is just for the purpose of having something sweet. Be nice or go away.

These look absolutely delicious, Elana!! I suppose you could double the batch and make them larger as well?? It’s a must try.

Without referring to any particular recipe, so far I’ve had greater success with the almond flour than the coconut flour. The coconut flour products seem to be dry and crumbly whereas the almond flour products are moister and definitely more tasty with lots of body.

Blanched almonds have had their brown skins removed, so the flour made from them doesn’t have the dark specks of ground up skins. It acts differently in recipes than unblanched almond flour. It creates a lighter result in color, but often a heavier texture.

Using unblanched almond flour in a recipe is sort of like leaving in the bran (as in using whole wheat). The result comes out darker, but may be lighter in texture.

Elana,
I cannot have eggs right now. I miss pancakes! What would you recommend as an egg substitute that is grain-free (sorry–can’t have potato starch like in ener-G egg replacer, either)? Or maybe there isn’t one…

I would love to see more recipes that are dairy- and egg-free. Just took a batch of the gluten-free breakfast bars out of the oven. The house smells great–yum!

Oh goodness, do I love using ground flax seed as an egg replacer. I can’t eat eggs right now as my (nursing) infant is allergic, but let me tell you I may not go back to eggs in baked goods. That being said, I haven’t tried the ground flax seed with Almond flour (he’s allergic to nuts as well; I love this site and will be baking from it as soon as he is weaned).

Just add 3 tablespoons of hot water to a tablespoon of ground flax seed and mix for each egg you need to replace. Add when you would normally add the egg.

It is perfect in pancakes, muffins, and other baked goods. And I even made a pretty succesful mayonnaise out of it to use as a base for a coleslaw dressing (I don’t think it would work as a straight mayonnaise though. But you could play with it).

Anyway, that and banana. Banana makes a pretty great egg replacer to. 1 small banana = 1 egg. But don’t try that in recipes that call for more than 1 egg. And you have to be making something that tastes good with a slight banana flavor.

I realize this thread may be a bit old, but for those who may not tolerate chicken eggs, have your tried duck eggs or eggs from a different bird? We discovered that 2 out of 3 in our family can not tolerate chicken eggs, but duck eggs are just fine (though for the 3rd, duck eggs cause a horrible reaction).

I love eggs but have found through the Paleo Autoimmune food selection, eggs are a no no. 3 days after not eating eggs my ‘choking’ feeling left. Not sure about other birds and I’m not willing to give it a try! LOL I hear I can possibly add back in the yolks after the 30 days. I’m going to give the falx seed a go with coconut flour (almonds are a no no too :( )

Yes, I totally agree with you! Everyone loves pancakes!! I definitely do. I’ve actually been making gluten free pancakes for a while now. My favorite are these
Easy Cottage Cheese Pancakes Thanks for sharing yours. I actually needed some new gluten free recipes.

I know this is kinda old…but…That’s so interesting!!! I think I am type O and I seem to be having a little trouble with stomach pains ….and thought it was from the Coconut … very interesting! Thanks :)

You might want to take a look at Eat Right for Your Blood Type. I am Type O as well and the book outlines food plans for eating for your specific blood type. It does say that type O’s are very sensitive to coconut (I don’t seem to have this problem) as well as gluten and dairy.

I too was using coconut oil and coconut sugar until I checked out the group O eating style and WOW I feel so much healthier (at 76) my hip stiffness has gone and “Tummy” is working in a very healthy way.
I don’t miss “Grains” so I feel this is the way to go For Me. I have bought buckwheat flour and almond flour so will try the pancakes. also I am loosing the weight that has been difficult to do for many years.

As a type O I definitely feel better not eating grains, wheat and dairy. Every time I “cheat” there is a consequence. Maybe my GI track is out of wack and that is the problem but for now I will follow the recommendations and be happy. :-)

Oh my goodness Elana. Those look AMAZING!!! I’ve had so much fun making recipes out of your cookbook lately! I have to try this version of your pancakes. That dripping syrup and the nuts on top..that’s just too much…. i’m supposed to make curry for dinner, but I’m starting to think pancakes is on the menu now! :-)

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